Total Time
Prep 5 mins
Cook 0 mins

A lite sandwich for lunch

Ingredients Nutrition


  1. Drain and flake tuna with a fork.
  2. Combine with celery, green onion and dill.
  3. Blend together yogurt, mustard, and celery salt, then mix with tuna.
  4. Cut pita bread in half and line with lettuce and tomato slices. Add tuna and serve.


Most Helpful

I used dijon instead of the powdered mustard and it added a lot of flavor/creaminess to to the yogurt (gave it a "French" flavor). I usually add vinegar to yogurt in my recipe but I did like the thicker texture it made for without. I used celery seed and liked the combo flavor with the dill. Thanks chef, for posting. Roxygirl

Roxygirl in Colorado June 25, 2007

I loved this tuna pita recipe. It was a nice and slightly sweeter tasteful lunch choice. I love how the non fat yogurt gives it a sweet tastes and I didn't even have to use any type of mayo....Thanks

Chloiemadison May 16, 2007

This was very good, had a nice zing with the dry mustard, although I might cut back, just a bit on the mustard next time. Sorry to say I was out of lettuce so used sproats, also had to use cheese flavoured tortilla wraps, in any case they were delicious! Nice combination for a tuna sandwich, especially instead of mayo, loved the yoghurt. Thanks for sharing.

Derf May 27, 2006

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